Coconut Infused Pork And Shrimp Spoon Dumplings Recipe
Servings: 8
Ingredients
- 1 pkt thawed (previously frzn), raw, peeled, large, black tiger shrimp
- 1 lb grnd pork
- 1 stalk fresh lemongrass
- 2 x cloves of garlic
- 1 x nub fresh ginger
- 3 x green onions freshly grnd pepper, to taste
- 1/2 bn fresh cilanto
- 3/4 c. coconut lowfat milk
- 1/4 c. soy sauce
- 1 pkt fresh wonton wrappers For the Tangy Sauce
- 1/2 c. soy sauce
- 1/2 c. rice wine vinegar
- 1 tsp sambal chilli paste The Tools
- 1 x egg white cornstarch for dusting parchment paper scissors baking sheets bamboo steamer large wok
Directions
- To Assemble:Fill a clean sink with water and place cilantro in water so any grit on the leaves drops to the bottom of the sink.
- Rinse 31-40 thawed (previously frzn), raw, peeled, large, black tiger shrimp under cool water.
- Place shrimp inside a food processor and process till it forms into a thick paste.
- Pour shrimp paste into a bowl.
- Add in 1 lb of pork into the bowl.
- Zest the lemongrass with a grater or possibly a rasp.
- Add in lemongrass zest to the meat mix.
- Mince 2 cloves of garlic.
- Add in garlic to the meat mix.
- Peel a nub of fresh ginger with a vegetable peeler.
- Grate the ginger.
- Add in ginger to the meat mix.
- Finely slice washed green onions.
- Then mince the green onions and add in to the meat mix.
- Add in fresh pepper.
- Mince cilantro and add in to meat mix.
- Measure 3 quarters of a c. of coconut lowfat milk.
- Add in coconut lowfat milk to bowl.
- Measure 1 quarter of a c. of soy sauce and add in to bowl.
- With clean hands thoroughly combine meat mix.
- Line a baking sheet with parchment paper and place rows of wontons on the paper. Then measure out 1 tsp portions with a small hors d'oeuvre scoop and scoop the filling into the centre of each wonton.
- Separate an egg and brush some of the egg white around the inside edge of the wonton with a pastry brush. The egg white will aid in gluing the dumpling shut.
- Pick up each filled wonton and pull edges up toward each other.
- Cinch the edges together.
- Healthy pinch the edges closed.
- The dumpling will resemble a tiny cinched sac - repeat this process till all dumplings are complete.
- Line a bamboo steamer with perforated parchment paper (cut a few holes in a piece of the paper) and dust the paper with some cornstarch. Place the steamer into a wok which is filled with sufficient water to ensure which the bottom edges of the bamboo steamer do not scorch on the dry surface of the wok during cooking. Keep an eye on this throughout the cooking time. Add in the dumplings to the steamer with a pair of tongs.
- Cover the steamer with its lid, then cover the wok with its lid and steam the dumplings for 10-15 min.
- When the cooking time is complete, open the steamer with oven mitts.
- Let most of the steam rise before removing dumplings.
- Remove dumplings from steamer with a pair of tongs and place on Chinese spoons drizzled with dipping sauce. Drizzle more sauce on top of the dumpling and serve immediately to prevent the dumplings from drying out.
- For tangy dipping sauce, pour soy sauce and rice vinegar into a small bowl, then add in Sambal chilli paste. Stir to mix thoroughly. You can either dip the dumplings into a serving bowl or possibly if you are serving the dumplings in individual Chinese spoons, pour a small amount of sauce into each spoon. When the dumplings have fully steamed and are ready to serve, carefully place them into the spoons with a pair of tongs. Then drizzle a little more sauce over the exposed filling at the top of the dumpling to ensure the tangy flavour gets absorbed inside.
- These Chinese/Thai fusion dumplings are more flavourful than store-bought dumplings because of their fresh fragrance and infusion of rich coconut lowfat milk.
- Assemble these dumplings the morning of your party. Store them in large, rectangle plastic containers and cover the dumplings with cling wrap before fitting the lids on the containers. This will protect them from drying out, even in the containers. Chill them till they are ready for steaming. Make the dipping sauce in advance and chill it, too.
- Like most kitchens, if yours tends to be the 'heart of the home' at a party and you do not mind doing a bit of cooking while catching up with your guests, fire up your wok and get steaming- it'll be a conversation piece. Drop the dumplings into the steamer and then arrange a set of Chinese spoons on a tray.
- While the dumplings are steaming, spoon a tiny amount of the dipping sauce into Chinese spoons (or possibly in Japanese wasabi-soy dishes). Be sure not to overfill the spoons with sauce, in order to avoid displacement of sauce when placing the dumplings into the spoons. When the dumplings have fully steamed and are ready to serve, carefully place them into the spoons with a pair of tongs. Then drizzle a little more sauce over the exposed filling at the top of the dumpling to ensure the tangy flavour gets absorbed inside.
- Serve immediately so which they do not dry out - not which it would really be a problem. These deelish dumplings will be gone in seconds flat.
- Yields 36 dumplings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 120 | 62% |
| Total Fat 13.4g | 17% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1405mg | 59% |
| Potassium 260mg | 7% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.84g | 1% |
| Protein 11.73g | 19% |
